Beef Enchiladas with Homemade Red Sauce: A Family Favorite
Okay, grab a seat at the kitchen table, friend! Let’s talk about something near and dear to my heart (and stomach!): Beef Enchiladas with Homemade Red Sauce. I can almost smell them now, that beautiful aroma of toasted tortillas mingling with savory ground beef and the slight tang of that rich red sauce simmering on the stove. This isn’t just a recipe; it’s a memory wrapped in a tortilla.
I remember the first time I attempted Beef Enchiladas with Homemade Red Sauce. Oh boy, what a disaster! The tortillas were soggy, the filling was bland, and the sauce? Well, let’s just say it tasted more like tomato soup than an authentic enchilada sauce. I was so discouraged! I almost gave up. But my Abuela, bless her heart, sat me down and shared her secrets, passed down through generations. She taught me the importance of toasting the tortillas just right, seasoning the ground beef enchilada filling with love (and a few key spices!), and patiently coaxing the flavors out of the red enchilada sauce from scratch.
Over the years, I’ve tweaked and perfected her recipe to fit my family’s tastes and my own busy lifestyle. It’s become a weeknight staple, a comforting dish that everyone, even my pickiest eaters, devours. What I love most about this Beef Enchiladas with Homemade Red Sauce is that it’s totally customizable. You can adjust the spice level, add your favorite veggies, and even swap out the ground beef for shredded chicken or cheese.
There was a time when making anything from scratch felt overwhelming, especially with kids running around. But this Beef Enchiladas with Homemade Red Sauce recipe? It’s surprisingly easy, and once you get the hang of it, you’ll be whipping up batches in no time. And honestly, the homemade red sauce makes all the difference. It’s what elevates these enchiladas from good to absolutely incredible. And trust me, once you taste the difference between a homemade red sauce and the canned stuff, you’ll never go back! For other family favorites, check out my Broccoli Cheddar Soup with Shells which is also a delicious, quick-prep meal!
My goal is to show you that cooking delicious, homemade meals doesn’t have to be stressful or complicated. It can be fun, rewarding, and a way to connect with your loved ones. So, let’s get cooking! I promise, this Beef Enchiladas with Homemade Red Sauce recipe will become a new family favorite. You’ll be amazed at how easy it is to create something so flavorful and satisfying. Let’s get started, okay? You got this!
What You’ll Need for This Beef Enchiladas with Homemade Red Sauce
Alright, let’s gather our ingredients. Don’t worry, nothing too fancy here! We’re keeping it real and accessible. This list is what I use to make the best beef enchilada recipe for my family.
For the Red Enchilada Sauce from Scratch:
- 2 tablespoons vegetable oil: I always use olive oil for almost everything, but vegetable oil works great here too.
- 3 tablespoons all-purpose flour: This helps thicken the sauce.
- 4 tablespoons chili powder: This is the star of the show! I prefer a mild to medium chili powder, but adjust to your spice preference.
- 1 teaspoon garlic powder: For that extra garlicky kick.
- 1/2 teaspoon onion powder: Adds a subtle sweetness.
- 1/2 teaspoon ground cumin: For a warm, earthy flavor.
- 1/4 teaspoon dried oregano: A little goes a long way!
- 1/4 teaspoon salt: To balance the flavors.
- 1/4 teaspoon black pepper: Freshly ground is always best.
- 3 cups beef broth: Low-sodium is my go-to, so I can control the saltiness.
- 1 tablespoon apple cider vinegar: Adds a touch of tanginess.
For the Ground Beef Enchilada Filling:
- 1 pound ground beef: I like to use 80/20 for a good balance of flavor and leanness.
- 1 medium onion, chopped: Yellow or white onion works perfectly.
- 2 cloves garlic, minced: Freshly minced is always better than pre-minced.
- 1 teaspoon chili powder: Adds a little extra depth of flavor to the filling.
- 1/2 teaspoon ground cumin: Complements the chili powder.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Freshly ground, of course!
- 1 (15-ounce) can black beans, rinsed and drained: Adds fiber and protein.
- 1 (10-ounce) can diced tomatoes and green chilies, undrained: This adds moisture and a little kick.
- 1/2 cup shredded cheddar cheese: Or your favorite cheese!
For the Enchiladas:
- 12 corn tortillas: I prefer corn tortillas for their authentic flavor, but flour tortillas work too.
- 2 cups shredded cheddar cheese: Or your favorite cheese for topping.
- Optional toppings: Sour cream, chopped cilantro, diced tomatoes, sliced avocado.
Shopping Tip: When making Beef Enchiladas with Homemade Red Sauce, you can find the best chili powder at Mexican grocery stores. They often have a wider variety and better prices. If you are looking for an authentic beef enchiladas flavor, make sure to find a good chili powder blend!
Kitchen Wisdom: Here’s a Beef Enchiladas with Homemade Red Sauce trick I learned from my Abuela: lightly toast the tortillas before filling them. This makes them more pliable and prevents them from tearing.
Cost-Saving Tip: Buy ground beef in bulk when it’s on sale and freeze it in portions. This will save you money and make it easier to whip up these weeknight Beef Enchiladas.
Storage Tip: Leftover chili powder and spices should be stored in airtight containers in a cool, dark place to maintain their flavor. Looking for more ways to stretch your dollar? My recipe for lasagna soup with ricotta mozzarella is another budget-friendly and super satisfying meal!
Let’s Make This Beef Enchiladas with Homemade Red Sauce Together
Okay, friend, let’s get cooking! I’m going to walk you through each step, just like I would if you were here in my kitchen. Don’t worry, this easy beef enchilada recipe is simpler than you think!
- Make the Red Enchilada Sauce from Scratch:
- In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly browned. This is called a roux, and it helps thicken the sauce.
- Stir in the chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Gradually whisk in the beef broth until smooth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the apple cider vinegar. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more beef broth. This homemade red sauce is the heart of these Beef Enchiladas with Homemade Red Sauce. For a more in-depth tutorial on how to make the perfect red sauce, check out How to Make Enchilada Sauce – Cookie and Kate.
- Prepare the Ground Beef Enchilada Filling:
- In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the chili powder, cumin, salt, and pepper. Cook for 30 seconds, stirring constantly.
- Stir in the black beans and diced tomatoes and green chilies. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through. Stir in the shredded cheddar cheese until melted. This ground beef enchilada filling is going to be so flavorful!
- Assemble the Beef Enchiladas with Homemade Red Sauce:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Warm the corn tortillas in a dry skillet over medium heat for about 15-20 seconds per side, until pliable. This prevents them from cracking when you roll them. Don’t worry if they get a little browned – that just adds flavor!
- Spread about 1/2 cup of the red enchilada sauce from scratch in the bottom of the prepared baking dish.
- Spoon about 1/3 cup of the ground beef enchilada filling down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining red enchilada sauce from scratch over the enchiladas. Sprinkle with the remaining shredded cheddar cheese.
- Bake the Beef Enchiladas with Homemade Red Sauce:
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let cool for a few minutes before serving.
Personal Beef Enchiladas with Homemade Red Sauce Cooking Tip: I learned the hard way that it’s better to slightly underfill the tortillas than to overfill them. Overfilled tortillas are more likely to tear.
Timing: In my kitchen, Beef Enchiladas with Homemade Red Sauce usually takes about 45 minutes from start to finish, including prep time.
Reassuring Note: Don’t worry if your Beef Enchiladas with Homemade Red Sauce aren’t perfectly rolled or if some of the filling spills out. They’ll still taste amazing! Imperfection is part of the charm.
Family-Tested Shortcut: To save time, you can make the red enchilada sauce from scratch and the ground beef enchilada filling ahead of time and store them in the refrigerator for up to 3 days.
Sensory Cue: Your Beef Enchiladas with Homemade Red Sauce should smell like a warm, comforting blend of chili powder, cumin, and toasted tortillas. It’s an aroma that screams “dinner is ready!”
While the Beef Enchiladas with Homemade Red Sauce is baking, I usually set the table, chop up some toppings like cilantro and tomatoes, and maybe even whip up a quick guacamole. It’s all about getting dinner on the table efficiently!
How I Love to Serve This Beef Enchiladas with Homemade Red Sauce
Okay, so the Beef Enchiladas with Homemade Red Sauce are out of the oven, bubbly and delicious. Now, let’s talk about how to serve them up! My family loves this Beef Enchiladas when I top them with a dollop of sour cream, a sprinkle of fresh cilantro, and some diced tomatoes. The cool sour cream provides a nice contrast to the warm enchiladas, and the cilantro and tomatoes add a pop of freshness.
My go-to side dishes that pair with these delicious Beef Enchiladas with Homemade Red Sauce are Mexican rice and refried beans. They’re classic for a reason! The rice is light and fluffy, and the refried beans are creamy and savory. Together, they create a complete and satisfying meal.
This Beef Enchiladas with Homemade Red Sauce is perfect for weeknight dinners, potlucks, or even casual gatherings with friends. They’re always a crowd-pleaser! I especially love making them for Cinco de Mayo or any other occasion where I want to celebrate with delicious Mexican food.
Presentation Tip: To make your Beef Enchiladas with Homemade Red Sauce look extra appealing, arrange them artfully on a platter and garnish with a generous sprinkle of shredded cheese, cilantro, and a drizzle of sour cream. You can also add a few slices of avocado for a pop of color and healthy fats.
Leftover Idea: If you have extra Beef Enchiladas with Homemade Red Sauce, you can store them in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through. They’re just as delicious the next day!
Seasonal Variation: In the fall, I like to add some roasted butternut squash to the ground beef enchilada filling. It adds a touch of sweetness and a beautiful autumnal color.
Guest Reactions: Friends always ask for this Beef Enchiladas with Homemade Red Sauce recipe whenever I make it for them. They’re always impressed by the homemade red sauce from scratch and the flavorful ground beef enchilada filling.
Your Beef Enchiladas with Homemade Red Sauce Questions Answered
Alright, let’s tackle some common questions I get about making Beef Enchiladas with Homemade Red Sauce. I’ve been there, done that, and learned a few things along the way!
Q: Can I use flour tortillas instead of corn tortillas?
A: Absolutely! While I prefer corn tortillas for their authentic flavor and texture, flour tortillas will work just fine. Just be sure to warm them up before filling them, so they don’t tear.
Q: Can I make the red enchilada sauce from scratch ahead of time?
A: You bet! In fact, I often do. The red enchilada sauce from scratch can be made up to 3 days in advance and stored in the refrigerator. This is a great time-saver on busy weeknights. You know what I do when my Beef Enchiladas with Homemade Red Sauce planning time is short? I make a double batch of red sauce and freeze half for later!
Q: Can I use ground turkey or chicken instead of ground beef?
A: Definitely! Ground turkey or chicken are great substitutes for ground beef. Just be sure to adjust the cooking time accordingly. If you use ground chicken, you should check out Beef Enchiladas Recipe | Gimme Some Oven which has excellent tips for different kinds of meat.
Q: How can I make these Beef Enchiladas with Homemade Red Sauce spicier?
A: There are several ways to add more heat to these Beef Enchiladas with Homemade Red Sauce. You can use a spicier chili powder, add a pinch of cayenne pepper to the red enchilada sauce from scratch or the ground beef enchilada filling, or include some chopped jalapeños in the filling. My family prefers a milder flavor, but I sometimes add a dash of hot sauce to my own enchiladas.
Q: What if my enchiladas are soggy?
A: Soggy enchiladas are no fun! To prevent this, make sure to lightly toast the tortillas before filling them, and don’t overfill them. You can also bake the enchiladas uncovered for the last few minutes to help them crisp up. I made this mistake with Beef Enchiladas with Homemade Red Sauce once before, and I found that toasting the tortilla just right is the key!
Q: Can I freeze Beef Enchiladas with Homemade Red Sauce?
A: Yes, you can freeze Beef Enchiladas with Homemade Red Sauce for up to 3 months. Assemble the enchiladas as directed, but don’t bake them. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
Q: What kind of cheese is best for Beef Enchiladas with Homemade Red Sauce?
A: Cheddar cheese is a classic choice, but you can use any cheese that melts well, such as Monterey Jack, Colby Jack, or even a Mexican cheese blend. My family is a big fan of using cheese blends when making Beef Enchiladas with Homemade Red Sauce because the variety of flavors is amazing!
Q: My red sauce is too bitter, what can I do?
A: A bitter sauce often means the chili powder was burned. Try adding a pinch of sugar or a teaspoon of honey to balance the flavors. A squeeze of lime juice can also help cut through the bitterness. This often happens when making red enchilada sauce from scratch, so don’t fret!
My Final Thoughts on This Beef Enchiladas with Homemade Red Sauce
These Beef Enchiladas with Homemade Red Sauce hold a special place in my heart because they remind me of my Abuela and the warmth of her kitchen. This recipe is more than just a meal; it’s a connection to my family’s history and traditions.
Here are my Beef Enchiladas with Homemade Red Sauce Pro Tips:
- Toast those tortillas! It’s the key to preventing soggy enchiladas.
- Don’t be afraid to experiment with the filling. Add your favorite veggies, beans, or spices to make it your own.
- Taste and adjust the seasonings as you go. Cooking is all about intuition, so trust your taste buds!
Here are some Beef Enchiladas with Homemade Red Sauce variations I’ve tried with my family:
- Vegetarian Enchiladas: Substitute the ground beef with a mixture of black beans, corn, and zucchini.
- Chicken Enchiladas: Use shredded cooked chicken instead of ground beef.
- Spicy Enchiladas: Add a pinch of cayenne pepper or some chopped jalapeños to the filling.
My husband loves the spicy version, while my kids prefer the classic ground beef enchilada filling. I personally love the vegetarian enchiladas with a little bit of roasted butternut squash in the fall.
I encourage you to make this Beef Enchiladas with Homemade Red Sauce recipe your own. Don’t be afraid to experiment, add your own personal touches, and most importantly, have fun!
I hope you enjoy making and sharing these Beef Enchiladas with Homemade Red Sauce as much as my family and I do. They’re a simple, comforting, and delicious meal that’s perfect for any occasion. And remember, the most important ingredient is love!
Happy cooking, friend! I hope this recipe inspires you to create some delicious memories in your own kitchen. If you enjoyed this recipe, you might also like my custard pie with praline sauce! Don’t forget to make this Beef Enchiladas with Homemade Red Sauce recipe your own, and enjoy!
Beef Enchiladas with Homemade Red Sauce
These beef enchiladas are smothered in a rich, flavorful homemade red sauce. This comforting Mexican dish is perfect for a satisfying weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, guacamole, cilantro
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in tomato sauce, green chiles, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Warm tortillas according to package directions.
- Spoon a generous amount of beef mixture onto each tortilla. Top with cheese and roll up tightly.
- Place enchiladas seam-side down in a 9×13 inch baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Garnish with desired toppings and serve.
Notes
Serve with a dollop of sour cream, a scoop of guacamole, and a sprinkle of fresh cilantro for an extra burst of flavor.